Summary

Ingredients

For the dough:

• 270 g flour
• 100 g suar
• 50 g almond (s), round
• 1 ½ teaspoon, leveled baking powder
• 1 teaspoon vanilla sugar
• 1 pinch (s) salt
• 2 medium egg (s)
• 140 g mararine

For the filling:

• 1 can fruit (apricots, cherries, peaches, etc.)
• 500 ml milk
• 165 ml egg liqueur
• 2 bags pudding powder, vanilla or cream flavor
• 80 g suar
• 200 g sour cream
• 250 g quark
• 1 medium egg (s)
• 1 tablespoon fat, for the mold
• 2 tablespoon powdered sugar, for sprinkling

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Instructions

1. Pour the fruit from the can or glass into a hair strainer and allow to drain very well. Cut the apricots or peaches into cubes.
2. Preheat the oven to 175 degrees top / bottom heat.
3. Filling:
4. Mix the egg liqueur with 100 ml milk. Mix the pudding powder with the sugar in a small bowl and use a whisk to mix the egg liqueur-milk mixture into a lump-free mixture.
5. Put the rest of the milk in a saucepan (if you sprinkle the bottom of the saucepan with a little sugar beforehand, you don’t need to stir the milk while it is heating - it doesn’t burn!) And boil it up. Remove from the hotplate and stir in the pudding mixture, return to the hotplate and bring to the boil again while stirring. Remove the pudding from the heat source and stir gently with the whisk for a while to cool. Now stir in the sour cream and then fold in the quark. When the pudding mixture has cooled down further, you can stir in the previously whisked egg.
6. Dough:
7. Put all ingredients in a bowl and knead a homogeneous dough with the dough hook of the mixer or by hand. Divide the dough into two portions - two thirds of this is for the pan, one third for the crumble. Now distribute the dough for the pan as follows: Line the greased springform pan with 2/3 of this portion on the bottom, prick several times with a fork and then prebake in the preheated oven for 15 minutes.
8. Take out of the oven and let cool down a little. Form a rolling pin from the remaining third of the dough for the mold and use it to line the edge of the mold about 3 cm high, gently pressing it against the pre-baked base.
9. Spread part of the well-drained fruit on the bottom of the springform pan. Now slowly pour in the filling and use a spoon to spread it evenly in the mold. The rest of the fruit is placed on top of the pudding mixture.
10. Spread over this crumbles, which you form from the dough set aside for the crumble. Spread very evenly over all the fruit.
11. The cake is now pushed back into the oven. It takes 80-90 minutes to finish baking. It is important to check the tan from time to time. Some ovens may require covering with aluminum foil.
12. If you take the cake out of the oven, the pudding mixture is still unstable. It solidifies as it cools. The cake should be chilled very well before cutting.
13. Sprinkle with powdered sugar before serving.